Sale Alert: Tangy Yoghurt Culture half price while stocks last!
Why we think our cheese kits are the best!
Quite simply the ingredients are great, the instructions are easy to follow, and written in Australia using litre and centigrade, volume and temperature measurements.
On top of this we have email and telephone support for all of our kits. Most of our staff make cheese, and we have two cheese making teachers, including company owner, Valerie who is an experienced cheese maker, having owned a goat farm, and worked in a cheesery. Valerie has also made cheese in her own kitchen for many years, and is available for even the most difficult of questions.
Best of all, since most of you don't own your own goat or cow, with these kits, great cheese can be made from regular homogenised milk, straight from the supermarket.
Cheese Making Myths
Have you ever heard?
1. You need raw milk to make cheese.
Busted! Since 1943 the cheese you have been buying in the supermarket has been made with pasteurised milk.
2. You can’t make cheese with homogenised milk.
Busted! Goat milk is naturally homogenised, and is very popular for making cheese, and we make cheese on a daily basis with pasteurised, homogenised cow's milk from the supermarket.
3. Cheese cultures will die if left out of the freezer.
Busted! Bacterial infections would not exist in a warm climate if this was true.
Shelf Life of Cultures:
|Room temperature||1 to 2 months|
|Refridgerator||6 to 12 months|
|Freezer||2 to 5 years|